A little trivia: Basil loses much of its flavor when cooked for long periods of time, so you may want to stir in one to two minced tablespoons at the last minute. Basil was called the "royal herb" by the ancient Greeks and is a member of the mint family.

What it looks like: The most common variety of basil is green. However, the opal variety has beautiful purple leaves. Despite the more appealing appearance of opal basil, the traditional green variety will have more flavor.

Selection tips: Choose fresh-looking basil with evenly colored, bright green leaves.

Storage tips: Wrap fresh basil in slightly damp paper towels and seal in a plastic bag and it can be stored for up to four days in the fridge.

How to eat them: Basil can be used to flavor sauces, salad dressings, and a variety of other dishes. Its most popular use is in pesto sauce, a tasty component of Mediterranean diets and an increasingly popular find in American dishes. Pesto is a puree of basil, olive oil, pine nuts, and Parmesan cheese.

Peak growing season: Fresh basil is easy to find in the warm summer months. It may also be frozen when fresh and used year-round.

Nutritional info: 100 grams of fresh basil provide: 27 calories, 4 grams of fiber, 2.5 grams of protein, 0.6 grams of fat (trace saturated), 4 milligrams of sodium, and 0 cholesterol.